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    HOME » Recipes » Appetizers

    Published: May 12, 2014 · Modified: Jan 3, 2020· This website generates income via ads ·

    Artichoke with Brie and Almond Sauce

    Jump to Recipe Print Recipe Pin Recipe

    I was looking for something beautiful to make and photograph for my food photography class. I had a beautiful artichoke in the pantry and an online search led me to a recipe for Artichoke with Brie de Meaux Sauce. Unfortunately the brie sold in the US is not French brie because it is not made with raw milk. But, we do what we need to do, so I bought the best US brie I could find and adapted the recipe accordingly.

    This recipe starts with the globe being trimmed and the cleaned out, forming a "bowl" to hold the sauce. The artichoke is steamed, then filled with the hot cheese sauce, and placed under the broiler to form a nice crust on the cheese and almonds. The artichoke should be eaten by pulling leaves from the outer edge working towards to middle, dipping in the cheese sauce until you reach the artichoke heart. Delicious!

    Recipe adapted from Cooking in Sens

    Artichoke with Brie Cheese and Almond Sauce

    Artichoke with Brie filling and almond sauce. Delicious!
    5 from 1 vote
    PRINT Pin
    Prep Time 15 mins
    Cook Time 40 mins
    Course Brunch, Side Dish
    Cuisine American
    Servings 2 servings
    Calories 647 kcal

    Equipment

    • Pot with steamer basket
    • Baking pan

    Ingredients
      

    • 2 large globe artichokes
    • Juice from ½ lemon
    • 1 lemon slice
    • 1 large garlic clove smashed
    • 4 ounces Brie
    • ½ cup heavy cream
    • 1 egg yolk beaten
    • ½ cup parmesan cheese grated
    • 1 teaspoon fresh thyme leaves chopped
    • 3 tablespoon crushed almonds

    Instructions
     

    • Cut off the tips of the outside leaves. Cut off the stem so that the artichokes sits level in the pot. Remove the soft leaves at the center of the artichoke until you can reach and scrape out the choke. Place the artichokes in the cold water with the lemon juice until ready to cook.
    • Bring to boil about 2 inches of water with the lemon slice, garlic clove. Place the artichokes in a steamer basket, cover and steam for 30 - 40 minutes. Test for doneness by removing a leaf midway to the center of the artichoke. When desired tenderness is achieved, remove and drain, top side down in a colander.
    • Over a low heat, melt the brie in the cream. When smooth, turn off the heat and add the egg yolk, whisking constantly. Stir in the heavy cream. Add ¼ cup of the parmesan, thyme and 2 TBS almonds. Stir until well blended.
    • Place the artichokes in an oiled baking pan, fill the artichokes to overflowing with the sauce, sprinkle with the rest of the parmesan and the remaining almonds, then broil until golden brown.

    Nutrition

    Nutrition Facts
    Artichoke with Brie Cheese and Almond Sauce
    Serving Size
     
    1 Artichoke
    Amount per Serving
    Calories
    647
    % Daily Value*
    Fat
     
    52
    g
    80
    %
    Saturated Fat
     
    29
    g
    145
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    14
    g
    Cholesterol
     
    253
    mg
    84
    %
    Sodium
     
    905
    mg
    38
    %
    Potassium
     
    662
    mg
    19
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    8
    g
    32
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    30
    g
    60
    %
    Vitamin A
     
    1602
    IU
    32
    %
    Vitamin C
     
    22
    mg
    27
    %
    Calcium
     
    538
    mg
    54
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword almond, artichoke, brie, sauce
    Tried this recipe?Let us know how it was!

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    Comments

    1. Val Newman says

      May 26, 2014 at 2:54 pm

      This recipe sounds amazing. I will pin it and definitely try it as an occasion arises. I saw your website on Driftwood Garden's share page and thought I'd check it out since there was not a Facebook page of the same name. You have a wonderful site and I love that you can print the recipes.

      Val

      Reply
    2. Cheryl says

      May 25, 2014 at 5:50 pm

      OOOOhhhhhh! It sounds delicious! I've never eaten an artichoke this way, but would love to try. Your pictures are beautiful as well! Thanks for sharing on The Yuck Stops Here link party! I hope to see you again next week! HUGS

      Reply
    3. Lea Ann (Cooking On The Ranch) says

      May 18, 2014 at 6:02 pm

      5 stars
      Well I learned something about brie cheese from this post. And you most certainly chose a great subject for that class. I took a cooking class today and learned about how good artichokes are for the liver. Now about this recipe: OMG and pinned. 🙂

      Reply
    4. Erlene says

      May 16, 2014 at 2:43 am

      I haven't eaten artichoke in a long time. My uncle used to own a French Rest. in Hawaii and he would make us artichokes, but I haven't eaten one for years. This looks amazing and I should make some for the kids. Thanks for sharing on Merry Mondays.

      Reply
    5. Linda Warren says

      May 14, 2014 at 3:09 pm

      This sounds out of this world and the picture is definitely worth a thousand words! I am pinning this and am going to try this at my next get-together (along with a glass of Sauvignon Blanc or Albarino). Thanks for sharing on Wine'd Down Wednesday.

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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